Baked Pork Chops

Ingredients

• 90 g (1½ cups)panko breadcrumbs
• 75 ml (5 tablespoons)vegetable oil
• 15 g (3 tablespoons)grated Parmesan
• 2 teaspoonsdried Italian seasoning
• ¾ teaspoon eachkosher salt and freshly ground black pepper
• 4 (¾-inch-thick) bone-in pork chops, about 1.02 kg (2¼ pounds) totalbone-in pork chops
• To taste, optionallemon wedges, for serving

Instructions

1. 1

   Heat and mix

   Preheat the oven to 230°C. In a large resealable bag, combine the panko, oil, Parmesan, Italian seasoning and ¾ teaspoon each of salt and pepper.

2. 2

   Coat the chops

   Put the pork chops in a large bowl and toss them with 1 tablespoon of water. Transfer them to the bag and shake to coat, pressing the breadcrumb mixture firmly onto the meat.

3. 3

   Bake until golden

   Set the chops on a wire rack over a baking sheet and scatter any breadcrumbs left in the bag evenly over them. Bake for 15–20 minutes, until the crumbs are dark golden and the thickest part of each chop reaches 63°C on an instant-read thermometer; avoid touching the bone when checking.

4. 4

   Serve straight away

   Serve immediately, with lemon wedges if you like.

What are baked pork chops?

Pork chops are cuts from the loin, often sold bone-in for this kind of simple roast. This version uses a crisp breadcrumb coating rather than a separate pan-fried crust.

Panko, Parmesan and dried Italian seasoning give the outside texture and savoury flavour, while baking on a rack lets hot air circulate around the chops.

Nutrition and macros by portion

The nutrition label shows one serving as written: 500 calories, 39g protein, 21g carbs, 28g fat.

Panko supplies most of the carbohydrates, while the oil contributes much of the fat; the pork chops provide most of the protein, with a little more from the Parmesan. Serve a chop with plenty of vegetables and a moderate portion of potato or another starch to round out the plate.

Why use panko?

Coarse panko crumbs tend to form a light, uneven crust that can turn crisp in the oven. The oil helps the crumbs brown, and grated Parmesan adds a salty, savoury note.

Shake the chops in the bag, then press the coating onto the meat so it adheres. Scatter the remaining crumbs over the chops rather than leaving them behind.

Getting the coating to stick

A tablespoon of water helps the breadcrumb mixture cling to the chops without requiring an egg wash. Toss the meat until its surfaces are lightly damp, not dripping.

Press the crumbs firmly into both sides and the edges. Handle the coated chops gently when moving them to the rack so the crust stays in place.

Check the doneness

The recipe’s timing is a guide: chop thickness and oven performance can affect how quickly the meat cooks. Begin checking near the 15-minute mark.

Insert an instant-read thermometer into the thickest part of the meat without touching the bone. Remove the chops when the reading reaches 63°C and the crumbs are dark golden.

Why use a wire rack?

A rack set over a baking sheet allows hot air to reach the underside as well as the top of each chop. It also keeps the meat above any drippings, helping the crumb coating stay crisp.

Leave a little space between the chops so they are not crowded together. Use a rimmed baking sheet to catch any crumbs or drips.

What to serve alongside

Lemon wedges bring a bright, sharp contrast to the rich, savoury coating. Squeeze them over the chops just before eating.

For a balanced dinner, serve with green vegetables and a potato or another filling side. A crisp salad also works well alongside the hot, crunchy crust.

Recipe notes & tips

• Measure out the seasoning before adding it to the bag so it is distributed evenly.
• Use a wire rack over the baking sheet as directed to help the underside of the coating crisp.
• Press the crumb mixture onto the chops before arranging them on the rack.
• Start checking the internal temperature at 15 minutes, as chop thickness can vary.
• Keep the thermometer tip away from the bone for a useful temperature reading.
• Serve soon after baking for the crispest coating.

Variations

• Add garlic: Mix a little garlic powder into the panko seasoning.
• Use fresh herbs: Add finely chopped rosemary or thyme to the breadcrumb mixture.
• Try another cheese: Swap the Parmesan for finely grated Pecorino.
• Add a little heat: Stir chilli flakes into the panko before coating the chops.
• Change the citrus: Serve with lemon zest or a squeeze of lemon juice instead of wedges.

Common mistakes to avoid

• Skipping the water: The crumbs may not cling well; toss the chops with the tablespoon of water first.
• Loose coating: Breadcrumbs can fall away during baking; press them firmly onto the meat.
• Crowding the rack: Chops too close together can hinder even browning; leave a little space between them.
• Checking against the bone: Bone contact can give a misleading reading; place the thermometer in the thickest meat.
• Overbaking by the clock: Chop thickness varies; use the 63°C internal temperature as the doneness cue.

How to store

Refrigerate leftover chops in an airtight container for up to 3 days. Reheat in an oven until hot throughout; the coating may soften after storage.

Frequently asked questions